Commercial kitchen equipment installation sequence and specification requirements

Installation order of commercial kitchen equipment. The standard installation order is: wall and ground base treatment → installation product inspection → installation wall cabinet → installation base cabinet → connection and debugging of water supply and drainage → installation of supporting electrical appliances → test and adjustment → cleaning. 2. The installation of kitchen utensils should be carried out after the decoration and sanitation of the kitchen are all ready. 3. The installation of kitchen utensils requires professionals to measure, design and ensure the correct size of the production. The kitchen utensils and wall cabinets (there are adjustment feet under the kitchen utensils) are level. The joints between the burners and the countertops are waterproofed with silicone to prevent water leakage. 4. Safety first, check whether the kitchen hardware (hinges, handles, rails) are firmly installed and whether the hanging kitchen is firmly installed. 5. For kitchen fume problems, the height of the range hood is based on the height of the user, and the distance between the range hood and the stove should not exceed 60 cm. Installing the cabinets first and then the range hood is the most likely to cause trouble, so it is best to install it at the same time as the cabinets. 6. Acceptance of kitchen equipment installation. There are no obvious quality defects such as looseness and forward tilt. The connection between the device and the base must meet the relevant national standards. The kitchenware is firmly connected to the base wall. The reserved positions of various pipelines and inspection ports are correct, and the gap is less than 3 mm. The kitchenware is clean and pollution-free. The countertops and doors meet the design requirements. Accessories should be complete and firmly installed.